Traditional Tandoori Chicken (Original video)

Ingredients:

• 112 grams of water
• 25 grams of sugar
• 9 grams of instant yeast
• 112 grams of full-fat yogurt
• 45 grams of vegetable oil
• 11 grams of fine sea salt
• 380 grams of bread flour
• 1/4 cup or 60 grams of ghee
• 3 cloves of garlic
• 1 tablespoon or 3 grams of cilantro
• 1 cup or 200 grams of aged basmati rice
• 1 tablespoon or 15 grams of ghee
• 1.5 cups or 336 grams of full-fat yogurt
• 1-inch knob or 23 grams of grated ginger
• 5 cloves of garlic
• 1 tablespoon or 15 grams of lemon juice
• 2 teaspoons or 8 grams of coriander powder
• 1.5 teaspoons or 13 grams of garam masala powder
• 1.5 teaspoons or 9 grams of cumin powder
• 2 tablespoons or 34 grams of Kashmiri chili powder
• 2 tablespoons or 40 grams of kosher salt
• 1/2 teaspoon of red food coloring
• 2 tablespoons or 30 grams of paprika
• 4 chicken leg quarters

Instructions:

1. In a large bowl, mix together water, sugar, instant yeast, full-fat yogurt, vegetable oil, and fine sea salt.
2. Add bread flour to the mixture and mix by hand until a rough dough is formed.
3. Knead the dough for about three minutes or until it becomes smooth and extensible.
4. Grease a medium-sized bowl and place the dough in it. Cover with plastic wrap and let it rise at room temperature for one hour or in the fridge overnight.
5. Punch down the dough and divide it into eight even pieces. Roll each piece into a ball and let it rest for five minutes.
6. Roll out each piece of dough into an eight-inch circle using a floured rolling pin. Place on a plate and separate each piece with wax paper.
7. In a small saucepan, melt ghee until hot but not searingly hot. Add finely chopped garlic and cilantro. Let it cool slightly.
8. Cook the naan in a Tandoor or a cast-iron skillet until it puffs up and browns. Brush with garlic butter while still hot.
9. Wash the basmati rice and toast it in ghee with a pinch of salt. Add water and cook in a rice cooker.
10. In a medium-sized bowl, mix together full-fat yogurt, lemon zest, cilantro, cucumber, ground coriander, ground cumin, lemon juice, and salt to taste.
11. In a blender, blend together cilantro, mint leaves, garlic, roasted peanuts, Serrano chilies, ginger, ground fennel powder, lime juice, and salt to taste to make Green Chutney.
12. In a large bowl, mix together full-fat yogurt, grated ginger, grated garlic, fresh ground black pepper, lemon juice, coriander powder, garam masala powder, cumin powder, Kashmiri chili powder, kosher salt, red food coloring, paprika, and vegetable oil.
13. Peel off the chicken skin and marinate the chicken leg quarters in the mixture overnight in the fridge.
14. Cook the chicken in a Tandoor or on a grill until it reaches an internal temperature of 165 Fahrenheit and is nicely charred.
15. Plate the rice, naan, and chicken. Serve with the yogurt sauce and Green Chutney.